• From bags to jewels, celeb moms kick the push present up a notch
• Serena's suitors: her many men on Gossip Girl
• Celebrity women get real about body issues
• Must-dos for every intermediate baker
• Kristen Stewart pops up in Paris for Balenciaga
• New ways to wear purple this Fall
• Switch up your looks with help from your denim jacket
• Stylish and comfortable desk chairs
• Video: Jennifer Garner praises Brad and Angelina's parenting
• Tips to prevent turning off a professional contact
• Low-calorie options to spice up your pizza
• CelebStyle: Celebrity pieces to add to your wardrobe this season — and why
• Take a trip around the world with Google Maps street view
• How to transition floral shorts into Fall
• Designer accessories for your pet

With a name like He'brew Funky Jewbelation ($13 for 22 ounces) and a whopping 9.8-percent ABV to boot, we're not sure what has us giggling more about this robustly flavored beverage. He'brew turned tradition on its head with this blended beer, which gets its nuanced flavor from a mishmash of six of their ales, including Origin (a pomegranate ale), Messiah (a nut-brown ale), Bittersweet Lenny's R.I.P.A. (a double-strength IPA), Reunion (a dark imperial ale), Jewbelation Fifteen (made from 15 varieties each of hops and malt), and Vintage Jewbelation. To top things off, this hybrid creature is then further aged in rye whiskey and bourbon barrels. All in all, it could've been a disastrous proposition, but in this brewmaster's skilled hands, the result is a beer with great depth and nuanced flavor.

Keep reading for our suggested pairings.

While Summer's lush produce and frozen treats are fine and dandy, my heart belongs to those in-between months, Fall in particular. Why, you ask? Autumn unleashes a plethora of culinary riches: peak harvest season, warm and comforting libations, and last, but not least, the return of prime-time food TV. Over the last few weeks I've tuned in to the new and (gasp) final season of No Reservations and am eagerly anticipating the return of its kid sister, The Layover.

But what about you? Do you tune in to these shows to live vicariously through Anthony Bourdain's enviable travel roster? Are you more of a Top Chef or restaurant makeover show aficionado? Share your favorite prime-time food TV shows in the comments below.

Recently, I got a little carried away in a canning experiment and wound up returning from the farmers market with a 50-pound crate of tomatoes. Needless to say, the past week has involved a lot of meals made with tomatoes — an insightful exercise in cooking with (and trying to get rid of) ingredients that are already available at home.

After learning how to be a bit more resourceful with my refrigerator and pantry, I decided to try the same thing with cocktails, so I made a drink using whatever was already in my kitchen. I combined lemons and simple syrup — two ingredients I always have on hand — with Angostura bitters and Beefeater 24, a tea-infused gin. The result? A botanical beverage with just the pluck I was going for. For the recipe, keep reading.

• News of global pork shortage has meat eaters in a tizzy — Zagat
• A guide to day drinking — Grub Street NY
• Thanks for being amazing, kale — HuffPost Taste
• Is food addiction a real illness? — Delish
• Watch David Chang's talk on the stigma of MSG — Eater
• Clever uses for pineapple — Food Republic
• Feast on baked ricotta with mushrooms and brown butter — Tasting Table

Photo: Lauren Hendrickson

These meatballs from sevimel are filled with rosemary and sage and topped with a sweet, bourbon-cider glaze. Serve them alone with toothpicks at your next party for a Fall appetizer that your guests will gobble down.

For the full recipe, check out her blog, and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.